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Ingredients
Serves: 6

6 skinless chicken breast fillet halves (about 750 g)

3⁄4 teaspoon salt

¼ teaspoon black pepper

½ teaspoon dried Italian basil

250 g frozen spinach, thawed and squeezed dry

6 medium roasted red capsicum halves

6 thin slices reduced-fat jarlsberg or Swiss-style cheese (115 g)

½ cup (125 ml) low-fat buttermilk

2 cups (120 g) fresh wholemeal breadcrumbs

DirectionsPrep:20min › Cook:35min › Ready in:55min

Preheat oven to 210°C. Coat baking dish with non-stick cooking spray.

Place each chicken breast between 2 sheets plastic wrap; pound to 3-mm thickness. Season one side with salt, pepper and basil. Top each breast evenly with spinach, capsicum and cheese, leaving a 5-mm border around the edge. Roll up the chicken breasts to encase filling; secure with toothpicks.